Pecan-Coated French Toast With Berry Sauce

READY IN: 40mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • In a small saucepan, heat the preserves and 1/4 cup water over medium heat.
  • Stir in the strawberries and heat for a minute or two and remove from heat.
  • Using a food processor, finely chop the pecans and transfer to a large bowl.
  • In a medium bowl, beat the eggs, milk and vanilla.
  • Add the bread and soak until saturated.
  • In batches, transfer the bread to the pecans, heavily coating each slice.
  • In large, heavy skillet, melt 2 1/2 tablespoons butter over medium heat.
  • Working in batches, add the pecan-coated bread and cook, turning occasionally, until golden, about 5-6 minutes per side.
  • Repeat with the remaining butter and bread slices.
  • Serve warm with the raspberry-strawberry sauce.
  • Sift confectioners' sugar over toast.
  • Serve immediately.